This creamy garlic shrimp pasta skillet is a restaurant-style dinner you can make at home in under an hour. Juicy shrimp are sautéed in butter and garlic, then simmered in a rich Parmesan cream sauce and tossed with tender pasta. Every bite is silky, comforting, and packed with flavor. It’s the perfect recipe for busy weeknights, date night at home, or when you want something impressive without spending all day in the kitchen.
The sauce uses simple ingredients—cream, garlic, Parmesan, and a touch of lemon—to create a velvety coating that clings to every strand of pasta. A sprinkle of herbs and freshly ground black pepper finishes the dish beautifully. Serve this creamy shrimp pasta with a crisp salad and warm bread for a complete, satisfying meal.
Ingredients
For the shrimp:
- 1 lb (450 g) large shrimp, peeled and deveined (tails on or off)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika or Italian seasoning
For the pasta and sauce:
- 10–12 oz (280–340 g) fettuccine, linguine, or spaghetti
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 1/2 cup chicken or vegetable broth
- 1/2 cup freshly grated Parmesan cheese (plus extra for serving)
- 1 teaspoon lemon zest
- 1–2 tablespoons fresh lemon juice (to taste)
- 1 teaspoon Italian seasoning or dried basil and oregano
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper to taste
To finish:
- 2 tablespoons chopped fresh parsley
- Extra grated Parmesan and black pepper for serving
Instructions
- Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside. Toss lightly with a drizzle of olive oil to prevent sticking. - Season and cook the shrimp
Pat the shrimp dry with paper towels. In a bowl, toss them with salt, pepper, and paprika or Italian seasoning.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, just until pink and opaque. Transfer the shrimp to a plate and cover loosely to keep warm. - Make the creamy garlic sauce
In the same skillet, reduce heat to medium and add 2 tablespoons butter. Once melted, stir in the minced garlic and cook for 30–60 seconds, just until fragrant.
Pour in the heavy cream and broth, scraping up any browned bits from the bottom of the pan. Stir in Italian seasoning, crushed red pepper flakes (if using), and lemon zest. Let the mixture simmer gently for 3–5 minutes, stirring often, until slightly thickened. - Add Parmesan and adjust seasoning
Reduce the heat to low and stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Add lemon juice to taste, then season with salt and black pepper. If the sauce is too thick, thin it with a splash of reserved pasta water until it reaches your desired consistency. - Combine pasta and shrimp
Add the cooked pasta directly to the skillet, tossing to coat every strand in the sauce. Return the shrimp and any accumulated juices to the pan, stirring gently so the shrimp are nestled throughout the pasta. Cook for 1–2 minutes more, just to warm everything through without overcooking the shrimp. - Serve
Remove from heat and sprinkle with chopped fresh parsley. Serve the creamy garlic shrimp pasta immediately, topped with extra Parmesan and freshly ground black pepper.
Tips and Variations
- Use freshly grated Parmesan for the smoothest sauce; pre-shredded cheese does not melt as well.
- Add a handful of baby spinach, peas, or sautéed mushrooms for extra color and nutrients.
- For a lighter version, use half-and-half instead of heavy cream and increase the broth slightly.
- This dish is best served right away while the sauce is silky and the shrimp are tender.
Enjoy this creamy garlic shrimp pasta skillet whenever you crave a rich, comforting seafood dinner made quickly and easily at home.